St Piran’s Day
St Piran’s Day is one of the most important days of the Cornish year. On Friday 5th March we honour our Patron Saint and celebrate all things Cornish – from pasties to tin mines.
How much do you know about St Piran?
Whilst most Cornish people will know who St Piran is, many people don’t know that much about him. So, I want to introduce you to St Piran by giving you this multiple choice quiz. All you have to do is to read about the Patron Saint of Cornwall (below)
and choose the right answer for each question.
Do the Quiz
Check the answers
How many questions did you get right?
Recipe – Saffron Buns
To help you celebrate too, here is a recipe for traditional Cornish Saffron buns – enjoy!
500g / 1lb strong plain flour (bread flour)
60g / 2oz lard
60g / 20z butter
100g / 3 1/2 oz rasins
50g / 1 1/2 oz chopped mixed peel
120g / 4oz caster sugar
7g (1 sachet) fast acting yeast
150ml / 5 floz tepid (body temperature) milk or water, plus extra (another 150ml / 5 floz)
a few strands of saffron
20ml / 1 tablespoon boiling water
1 tsp salt
2 tablespoons sugar dissolved in one tablespoon boiling water
- Soak the saffron in the boiling water. Cool until the water is tepid, then crush the saffron and add to 150 ml of tepid milk.
- Sprinkle the yeast into the saffron and milk mixture. Leave for 5 minutes and then stir to dissolve the yeast.
- In a bowl, mix the salt and flour. Then rub in the lard and butter until it looks like fine breadcrumbs. Stir in the sugar, make a well in the centre and add the milk and saffron. Mix until combined. Add the extra liquid, if you need to, until you have a soft, slightly sticky dough.
- Turn out on to a lightly floured board and knead for 3 minutes. Add the dried fruit and mixed peel and knead for a further 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl and cover with clingfilm. Leave to rise until doubled in size. The time can vary for this, anything from 1 to 2 hours, so you will need to check the dough regularly.
- Knock back the dough and leave to rest for 10 minutes.
- Knead the dough again for a minute or two and then divide the dough into 8 – 10 pieces and roll into balls. Place the buns on a buttered baking sheet.
- Loosely cover with cling film and leave to rise again for 30 minutes.
- Bake in the oven at 200°c / 180°c fan assisted oven. Cook for 20 minutes until golden brown and risen.
- Glaze as soon as they come out of the oven.
- Allow them to cool (if you can wait!), split, spread with butter and eat.